Jun 15, 2026
Routine - Food
Call Back - Complied
36-37-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles over storage area - From follow-up inspection 2026-06-15: Time Extended
02D-03-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product. - From follow-up inspection 2026-06-15: Time Extended
Apr 13, 2026
Routine - Food
Warning Issued
41-18-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - Triple Sink (Quaternary >400ppm). Operator added more water. Final read 300ppm Corrected On-Site
53A-07-6
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - only one CFM for establishment is expired.
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - cheese pastries.
36-37-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles over storage area
02D-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.